Recipe Salmon & potato mille-feuille with pea sauce : Practical and Delicious

Recipe Salmon & potato mille-feuille with pea sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Salmon & potato mille-feuille with pea sauce. You are currently reading Recipe Salmon & potato mille-feuille with pea sauce : Practical and Delicious. This recipe is the creation of the chef Rodney Dunn. Recipe Salmon & potato mille-feuille with pea sauce requires 20m, cook 35m and serve 6. Caution: allergy Contains milk, fish, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

12 Ingredients

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  Olive oil, to grease
  
  
  


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  2 large (about 180g each) desiree potatoes
  
  
  


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  2 tbsp olive oil
  
  
  


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  500g salmon fillets
  
  
  


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  1 lemon, thinly sliced
  
  
  


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  20g butter
  
  
  


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  1/2 brown onion, finely chopped
  
  
  


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  200g (1 1/4 cups) fresh peas
  
  
  


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  250ml (1 cup) Massel vegetable liquid stock
  
  
  


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  125ml (1/2 cup) thin cream
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  100g mixed salad leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C. Lightly grease 2 baking trays with olive oil. Peel and thinly slice potatoes. Pat dry.
  
  
  


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  Step 2
  
  
  
  
  Place potato slices, in a single layer, on the trays. Drizzle with 2 teaspoons of oil. Cook in oven for 20 minutes or until golden brown and crisp. Set aside.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, place the salmon and lemon slices in a frying pan and cover with cold water. Place over medium heat and bring to a simmer. Reduce the heat to medium-low and poach, uncovered, for 15 minutes. Use a slotted spoon to transfer the salmon to a plate. Set aside for 10 minutes to cool. Roughly flake.
  
  
  


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  Step 4
  
  
  
  
  To make the pea sauce, heat the butter and remaining oil in a saucepan over medium heat until it foams. Add the onion and cook, stirring occasionally, for 5 minutes. Add the peas and stock and bring to the boil. Cook, stirring occasionally, for 5 minutes or until peas are bright green and tender. Set aside for 5 minutes. Stir in cream. Blend half of the pea mixture. Transfer to a saucepan. Repeat with remaining pea mixture. Stir over low heat until heated through. Taste and season with salt and pepper.
  
  
  


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  Step 5
  
  
  
  
  Arrange 3 slices of potato in a circle on each serving plate. Top with flaked salmon and salad leaves. Top with remaining potato and drizzle with pea sauce. Serve immediately.
  
  
  

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